Wednesday, July 31, 2013

Grilled Flat Iron Steak with Lime Marinade

Flat Iron steak has become a new favorite of mine, provided that it is cooked on the more rare side otherwise it can be a tough cut of meat.

Mike found this recipe and it sounded amazing, so we gave it a try.

Grilled Flat Iron Steak with Lime Marinade
1 large jalapeno
1 flat iron steak
1/2 cup tamari
1/3 cup red wine
1/4 cup balsamic vinegar
3 tablespoon olive oil
1 tablespoon Tabasco sauce
2 limes, juiced
2 tablespoons minced garlic
1 teaspoon mustard powder
Salt and Pepper to taste (of course I eliminated the pepper)
Slice jalapeno in half, seed it, then rub the steak on both sides with the pepper. Finely chop the pepper. Combine the jalapeno and remaining ingredients in a large Ziploc bag. Add the steak, turn to coat. refrigerate for 1 hour to marinate. (next time we make this we will marinate it longer than 1 hour to really incorporate the flavors). Heat grill to high. Remove steak from marinade and place on grill. Cook for about 4-6 minutes per side. Remove from grill and let steak rest for about 5 minutes, slice and serve.

Served this meal with grilled zucchini and yucca.

Yucca with Garlic Sauce
Currently I am avoiding lemon and lemon juice. The first time I made this recipe I used lemon juice. I substituted lime juice instead and feel that it was a nice substitute.
1-1/2 pounds yucca, peeled and cut into chunks
Juice from 1 lime
6 cloves of garlic mashed into 1 teaspoon salt
1/3 cup lime juice
1/2 cup extra virgin olive oil
1 onion, finely chopped
Place yucca in a saucepan; add water until yucca is just covered. Add a little bit of salt to the water and the lime juice, bring to a boil. Reduce heat, cover, and simmer until tender about 30 minutes. Drain. Remove the woody or fibrous core from the center of the yucca. Mash garlic cloves into salt using a mortar and pestle (if you don't have one, use a knife and mash it on a cutting board). Add garlic, lime juice, olive oil, and onions to a separate saucepan, heat until bubbling. (I cooked this at the same time the yucca were cooking). Add yucca to the pan of onion mixture, toss to incorporate and saute it over medium heat. Serve.

Grilled Zucchini
1 large or 2 small zucchini, sliced
Olive oil
Salt
Take 1 large piece of foil, add zucchini to one half of it, drizzle with olive oil and a little bit of salt, fold foil over to make a pouch. Place pouch on grill and cook for about 3 minutes per side. Remove to indirect heat and continue to cook until steak is done.

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Sue's Kitchen Digest

The reason behind the name Kitchen Digest. Digest has two meanings: the noun which is an organized collection of condensed information (the recipes) and the verb which means the absorption of food or to absorb mentally.

My hope is that I have in some small way inspired you to get into your kitchen and cook up something wonderful.

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Growing up I loved to cook, it was my passion. As I entered High School I seriously considered going to culinary school, but at the last moment I changed my mind because I was afraid I would lose my passion for food. As time went on I continued to cook at home but I got away from real cooking. I went with things that were easy and not necessarily good for you. I kinda got away from the kitchen. I started cooking again and this time real food.